Wednesday, January 25, 2017

When I was growing up I lived in a country town, and the closest thing we got to ethnic food was the very Australian "Chinese" restaurant. Despite loving (and being able to get) real Chinese food now, I still have huge nostalgia for the sweet and sour dishes we used to order, vividly red in colour, and so laden with MSG, fat and salt that I am surprised any of us made it out of the 80s in tact!

These Sweet and Sour Meatballs deliver all of that nostalgia, with none of the nasties! Served with rice and some stir fry veggies, these would make a complete meal, but they would also be great served with toothpicks for a retro spin on entertaining.

While meatballs are cooking, combine sauce ingredients except for the capsicum and reserved pineapple in a small saucepan, and whisk over medium heat until sauce boils for 1 minute and sauce is thickened and glossy.

Add in reserved pineapple and capsicum, and pour over meatballs once they are done.